Indulge in a tropical dessert delight with this Coconut Cake topped with a fluffy 7-minute frosting. This cake brings the sweet, aromatic flavors of coconut wrapped in a light, airy texture that melts in your mouth.
Perfect for special occasions or as a weekend treat, this recipe is designed to impress with its elegant appearance and exquisite taste. Follow these steps to create a cake that’s not only a feast for the eyes but also a celebration of coconut goodness.
Ingredients:
For the cake:
- 2 1/4 cups cake flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup canola or other vegetable oil
- 1 1/2 cups + 2 tbsp sugar, divided
- 3 tsp vanilla extract
- 1 tsp coconut extract (optional)
- 1 cup milk (or non-dairy milk like almond milk)
- 1 cup egg whites (approximately 6 large egg whites)
For the 7-minute frosting:
- 1 1/2 cups sugar
- 1/3 cup water
- 2 egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 2 cups coconut flakes
Directions:
- Prepare and Bake the Cake:
- Grease and flour two 8-inch or 9-inch round cake pans, or one 13×9-inch pan. If using round pans, line the bottom with parchment paper.
- Preheat the oven to 350°F (177°C).
- Sift together the flour, baking powder, and salt in a medium bowl.
- In a separate bowl, beat the oil with 1 1/2 cups sugar until light and fluffy. Mix in vanilla and coconut extracts.
- Alternately add the flour mixture and milk to the oil and sugar, beginning and ending with the flour mixture. Mix until just blended.
- In a clean bowl, beat the egg whites to stiff peaks, gradually adding the remaining 2 tbsp sugar. Gently fold the egg whites into the batter.
- Pour the batter into the prepared pans and bake for 35-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the 7-Minute Frosting:
- Set up a double boiler by simmering about 2 inches of water in a saucepan. Combine the sugar, water, egg whites, and cream of tartar in a heatproof bowl that fits over the saucepan without touching the water.
- With a hand mixer, beat the mixture on high speed for 7 minutes, or until stiff and shiny. Remove from heat and stir in the vanilla extract.
- Assemble the Cake:
- Frost the completely cooled cake. If using rounds, place one layer on a serving plate, spread frosting over the top, then add the second layer and frost the top and sides.
- Immediately press coconut flakes into the frosting all over the cake before it sets.
- Serve and Enjoy:
- This cake is best served the same day it is made, as the frosting and coconut give it a fresh, vibrant flavor and texture.
